Bistro Provence

Mixed green, goat cheese croutons, prosciutto, and Dijon mustard vinaigrette.

Gluten-free. House smoked salmon.

Gluten-free. Chef’s pâté, rillettes, cured ham, and dry sausage.

Gluten-free. Shredded duck and pork pâté.

French onion soup “gratinée”.

“Marseillaise”, fish soup prepared “bouillabaisse” style.

Gluten-free. Snails baked in our wood oven with garlic and parsley butter.

Gluten-free. Shrimp and avocado skewer, a bed of mangoes and basil.

Gluten-free. Bleu cheese, pear, walnuts, and mix greens.

Gluten-free. Seared pork belly and scallop, balsamic and carrot reduction.

Duck confit, sautéed onions, garlic cloves, and Swiss cheese.

Prosciutto, goat cheese, mushroom, and Swiss cheese.

An assortment of fresh grilled seasonal vegetables.

Tender and juicy beef stew, with black and green olives.

Gluten-free. Rack of lamb served with a béarnaise sauce.

NY strip with green peppercorn cream sauce, country-style potatoes.

Gluten-free. Honey and lavender roasted duck breast and leg confit with sautéed potatoes.

Gluten-free. Grilled pork chop with sage and mustard rub, ratatouille and mashed potatoes.

Goat cheese-filled ravioli served over a garlic and provençale herbs ratatouille topped off with shrimp and jumbo scallop.

Fresh rainbow trout sautéed in brown butter and almonds.

Gluten-free. White tuna on a bed of mixed greens, tomatoes, greens beans, bell peppers, hard-boiled eggs, potatoes, onion rings, black olives, anchovy fillets, and house vinaigrette.

Organic chicken stew in red wine, with bacon and mushroom.

Mixed green, goat cheese croutons, prosciutto, and dijon mustard vinaigrette.

House smoked salmon.

Chef's pate, rillettes, cured ham, and dry sausage.

Shredded duck and pork pate.

French onion soup gratinee.

Marseillaise and fish soup prepared bouillabaisse style.

Snails baked in our wood oven with garlic and parsley butter.

Shrimp, avocado skewer, a bed of mangoes, and basil.

Blue cheese, pear, walnuts, and mixed greens.

Seared pork belly, scallop, balsamic, and carrot reduction.

Duck confit, sauteed onions, garlic cloves, and swiss cheese.

Prosciutto, goat cheese, mushroom, and swiss cheese.

An assortment of fresh grilled seasonal vegetables.

Tender and juicy beef stew with black and green olives.

Rack of lamb served with a bearnaise sauce.

NY strip with green peppercorn cream sauce and country-style potatoes.

Honey, lavender roasted duck breast, and leg confit with sauteed potatoes.

Grilled pork chop with sage, mustard rub, ratatouille, and mashed potatoes.

Goat cheese-filled ravioli served over the garlic, provençale herbs, ratatouille, topped off with shrimp, and jumbo scallop.

Fresh rainbow trout sautéed in brown butter and almonds.

White tuna on a bed of mixed greens, tomatoes, greens beans, bell peppers, hard-boiled eggs, potatoes, onion rings, black olives, anchovy fillets, and house vinaigrette.

Organic chicken stew in red wine, with bacon, and mushroom.